Description

This Broccoli Cheddar Chicken Pot Pie combines tender chicken, fresh broccoli, and sharp cheddar cheese in a creamy, flavorful sauce, all wrapped under a golden, flaky puff pastry crust. Perfect for a comforting and hearty meal that blends classic pot pie elements with a cheesy twist.

Ingredients

Scale

Filling Ingredients

4 tablespoons salted butter or olive oil
1 yellow onion, chopped
1 cup chopped carrots
3 cloves garlic, chopped
2 tablespoons fresh thyme leaves
1/2 teaspoon paprika
1/4 teaspoon chipotle chile powder or cayenne
1/3 cup all-purpose flour
2 cups broth (bone broth recommended)
3 cups chopped broccoli florets
1/2 cup salsa verde
Salt and black pepper, to taste
2 cups whole milk
2 cups shredded cooked chicken
2 cups shredded sharp cheddar cheese

Pastry and Topping

1 sheet frozen puff pastry, thawed
1 egg yolk
1 tablespoon water (for egg wash)
Sea salt, for topping

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pot pie later.
Sauté Vegetables: In a large, oven-safe skillet with sides, melt the butter or heat the olive oil over medium heat. Add the chopped onion and carrots, cooking until fragrant and softened, about 5 minutes.
Add Aromatics and Flour: Stir in the chopped garlic, fresh thyme leaves, paprika, and chipotle chile powder or cayenne. Sprinkle the all-purpose flour over the mixture and cook, stirring constantly, until the flour turns golden, about 2 minutes. This step helps thicken the sauce.
Incorporate Broth and Broccoli: Gradually whisk in the broth to create a smooth sauce. Add the chopped broccoli florets along with a generous pinch of salt and black pepper. Bring the mixture to a simmer, then reduce the heat to medium. Cook uncovered for about 10 minutes until the broccoli is tender.
Add Salsa Verde, Milk, Chicken, and Cheese: Mix in the salsa verde and whole milk, cooking for an additional 5 minutes until the sauce thickens slightly. Stir in the shredded cooked chicken and shredded sharp cheddar cheese. Remove the skillet from heat once everything is combined.
Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to a slightly larger square than your skillet to cover the filling comfortably.
Assemble and Brush: Mix the egg yolk with 1 tablespoon of water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash for a glossy, golden finish.
Cover Filling and Bake: Lay the puff pastry sheet over the chicken and broccoli filling in the skillet, tucking in the sides neatly. Place the skillet in the preheated oven and bake for approximately 30 minutes or until the pastry is deeply golden and puffed.
Finish and Serve: Remove the pot pie from the oven, sprinkle the top with sea salt for added flavor, and break into the pie to serve. Enjoy this comforting, cheesy meal hot.

Notes

You can substitute bone broth with chicken or vegetable broth if preferred.
For a spicier kick, use chipotle chile powder; for milder heat, substitute with cayenne or omit chili powder.
Use freshly shredded chicken from cooked chicken breasts or leftovers for best texture and flavor.
If you don’t have an oven-safe skillet, transfer the filling to a pie dish before adding the pastry topping.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
For dairy-free options, substitute butter with olive oil and use a plant-based milk and cheese alternative.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Broccoli Cheddar Chicken Pot Pie, chicken pot pie, broccoli pot pie, cheesy pot pie, comfort food, puff pastry pot pie, homemade pot pie